Remove woody parts from Salicornia sprouts and rinse with water. Peel the carrot and peel thinly on the truffle slicer. Heat some olive oil in a hot wok, fry the sliced carrot and refine with the cherry tomatoes. Add garlic slices, fold in Salicornia sprouts and season vigorously with pepper. Do not salt, as the Salicornia brings enough salt. As...
„Recipes from the Kulinarium"
Fruits and Vegetables
The Gourmet Recipe Blog
Mouse of dried tomatoes
Cut pickled dried tomatoes into small pieces and place them in a kitchen bowl with a high rim. Add stoneless black olives with peeled garlic cloves to the sliced dried tomatoes. Fold in a knife tip of freshly grated nutmeg with sugar beet syrup and fresh parsley. Pour extra virgin olive oil over it and chop finely with a blender...
Black olive purée
Purée black seedless olives, cold-pressed olive oil, Orégano, garlic cloves, a pinch of Flor de Sal, black pepper from the mill, and fresh parsley to a mass. There should be a few pieces recognizable. Also goes great with pizza and pasta! The olive paté is a great addition to your kitchen as a salad dressing. You just add a little olive oil....
Carrots Honey Paté
Peel the carrots, cut into 0.5 cm thick slices, and cook without salt until al dente. Drain the water, let the carrots cool a little, and sprinkle with extra virgin olive oil. Add garlic cloves, let the juice of a lemon and honey of the region run over it. Cut in half a large red chilli pepper and keep the...
Mix eggs, flour, milk and salt with a whisk to a creamy liquid. Pour some sunflower oil into a hot iron pan. Light smoke rises at the edge of the pan, simply add a good trowel from the dough and fry golden from both sides. The first crêpes usually never works, it's for the chef.
Olives Orange Chili Wok
Cut black olives into small pieces, peel oranges and cut into small cubes. Cut the mild chilies into thin strips, pluck the bay leaves, cut the spring onions into small pieces and let everything stew together with a little olive oil in a wok. With bread, this creation is ideal as a starter or with fish and pasta.
Parsnips finely prepared
Peel the parsnips like carrots, cut into 0.5 centimeter thick slices and cook in unsalted water until soft. The water should be up to 2 centimeters above the parsnips. Do not drain the water, insert the blender and purée the parsnips in the water. Add the cream and butter and season with salt, sugar and pepper. Finally, purée vigorously. Ready!...
Remove the sand from the mushrooms and quarter the mushrooms (solid mushrooms). Fry with a little olive oil in an iron pan until crispy and refine with butter, pepper and salt. Arrange nicely on the parsnip butter and sprinkle with spring onions before serving.
Stew fresh leaf spinach in a wok with garlic and olive oil al dente. Cut out the slices of bread in the middle with a glass. Fry the bread with the hole in a pan, with olive oil, lightly on both sides. Place an egg in the hole and fry it with the bread like a fried egg. At the...
Traffic light purée
Peel light potatoes, wash and cook in salted water. If the potatoes are soft, drain the water and mash them with milk, butter, salt and nutmeg to a purée. Before serving, sprinkle with cheese and bake in the oven for 10 minutes.